Season chicken with some salt/pepper and cook in a non-stick skillet or bake at 350°F (180°C) for 25-30 minutes until chicken is fully cooked. Set aside to cool.

In a large bowl, mix together the cream cheese, greek yogurt, mayonnaise, garlic powder, and jalapenos (you can modulate the spice level by omitting or including the seeds. The more seeds, the more heat). Set aside.

When the chicken has cooled enough to handle, dice it and add it into the bowl. Stir to incorporate.

Gently stir in the shredded cheddar cheese and season with salt/pepper to taste.

Evenly spoon the mixture onto the lettuce leaves. Serve.

Meal prep tip: Store chicken salad mixture separately in a airtight container in the fridge. Assemble lettuce wraps right before serving.